Tuesday, March 1, 2011

Chocolate Covered Raisin and Almond Biscotti

Chocolate Covered Raisin and Almond Biscotti

Crunchy, sweet, great for dipping in coffee or tea

Maybe just right for afternoon tea or a girl's tea party

Chocolate Covered Raisin and Almond Biscotti

1/2 cup butter- softened
1 cup sugar
2 eggs
1 tsp vanilla extract
1 tsp almond extract
2 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup chocolate covered raisins
1/2 cup chopped almonds

Preheat oven to 350 F

In a medium bowl whisk together flour, salt and baking powder.

In a large mixing bowl cream butter and sugar until it is light and fluffy. Add eggs, one at a time, beating well after each one. Add extracts and beat until well mixed.

Gradually add the flour mixture and mix until just incorporated. Stir in nuts and chocolate covered raisins.

Divide the dough in half and roll into logs about 12 inches long. Place on a lined baking sheet and bake for 25-30 min.

Remove the logs from the oven and let cool for about 10 min. Using a large knife cut into 1 in slices, on the diagonal. Place on a baking sheet cut side down and return to the oven for 8-10 min per side.

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